We were led into the main room, where we and ten others were seated at the bar. It's essentially a chef's counter experience, where you can watch the chefs at work. It's a chorus of sous chefs, tightly rehearsed; nobody in particularly seemed to be in charge, but everyone was knowledgeable and happy to answer questions. The experience itself is a litany of tiny courses. All of them have short and not always descriptive names. As I didn't take notes during the dinner, I'll recall what I can in addition to the titles.